Ingredients

8 ounces Ramen Noodles
2 tablespoons canola oil
2 cups diced onion (about 2 medium)
Coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
¹⁄₈ teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander, preferably freshly ground
½ teaspoon turmeric
1 14-ounce can coconut milk
1 lime cut into wedges, for serving
½ cup roughly chopped cilantro, chopped, for serving

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles amond 4 deep bowls.

2. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.

3. Add the sweet potato, garlic, cayenne, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.

4. Divide the ramen noodles among 4 deep bowls. Ladle the soup over the noodles season the bowls with lime, sprinkle with cilantro, and serve.

© Recipe Property of Peter Berley

Ingredients

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
¼ cup coconut milk
2 tablespoons caramel
1 tablespoon honey
8 ounces semisweet or bittersweet dark chocolate, chopped
Toasted Coconut for Dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, coconut milk,caramel and honey to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and roll in toasted coconut. Place in refrigerator overnight.

Ingredients

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Ingredients

½ pound pitted & chopped dates
1 teaspoon sea salt
2 tablespoon water
1 tablespoon of your favorite Liquor
½ cup cocoa powder
¼ cup cacao nibs
¼ cup finely shredded coconut

Directions

In a food processor add dates, water, liquor, and salt. Mix on high till it forms a ruff paste. Add ½ of the cocoa powder and date mix into a bowl and fold together well. Place 2 small plates on the counter one with the rest of the coco, one with coconut, the other with the nibs. Using a soup spoon, potion out date mixture. Hand roll each into a ball shape. Roll some of the truffles in cocoa powder, some in coconut, and the other in the nibs. Find your favorite combination. Place into fridge for 30 minutes to harden.

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Most of us don’t have ice scrapers in our kitchen for snow cones so this raspado recipe is modified to utilize the tools we all typically have in our kitchen while still being able to enjoy the authentic taste of a snow cone!

Ingredients

For a mango raspado

2 mangoes, ripe, peeled, deseeded and cubed
1 cup water
½ cup sugar or honey
Juice of 2 limes
Zest of one lime

For a pineapple raspado

3 cups fresh pineapple
1 cup water
½ cup sugar or honey

For a coconut lime raspado

1 cup coconut milk
1 cup shaved raw coconut
1 cup water
Juice of 2 limes
Zest of 2 limes
½ cup sugar

Directions

In a blender blend up all ingredients until smooth. Pour into a low metal dish with sides and place in the freezer to freeze, scraping with a fork every few minutes in order to get a ice consistency. Once frozen serve by scraping up with a fork and placing in a bowl.

Ingredients

Directions

Combine all the ingredients into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand about 5 minutes. Fluff with a fork before serving.

Ingredients

1 cup coconut, freshly grated
Zest of one lime
Juice of one lime
2 curry leaves
1 thai chili
2 tablespoons brown sugar

Directions

In a small sauce pan add all ingredients and bring to a boil. Reduce heat, stirring constantly until thick and creamy. Cool. Serve over Lime Granita.

Mango-Lime Granita

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

INGREDIENTS

2 bananas, firm but ripe, cut into 12-15 pieces
9 ounces dark semisweet chocolate
1 teaspoon cardamom
¹⁄₃ cup shredded coconut
½ cup nut of choice, chopped fine
2 teaspoons flax seeds
1 tablespoon pumpkin seeds
¹⁄₃ cup dried dates and cherries, chopped fine

DIRECTIONS

Freeze the banana pieces. In a large bowl, mix all the nuts, seeds, coconut and chopped fruit. In a double boiler, melt the chocolate. Spoon the melted chocolate over the banana bites, making sure to coat well and rid any excess chocolate. Roll the bites in the coconut mixture. Freeze and serve!